- 5 tbsp Olive oildivided
- 2 tsp Rosemary
- 4 Carrotsmedium, peeled, cut into cubes
- 4 Parsnipmedium, peeled, cut into cubes
- 1 Celery rootmedium, peeled, cut into cubes
- 1 Yellow onionsmedium, peeled, cut into 8 wedges
- 1 head Garlictop cut off to expose all cloves
- 6 cups Chicken stockdivided
- 4 cups Tuscan kalechopped
- 1 Bay leaf
- ½ tsp Red pepper flakescrushed
- 4 (12-oz) cans Cannellinirinsed and drained
- 3-inch Parmesan rindplus extra Parmesan cheese for shaving
- Saltto taste
- Black pepperto taste
Roasted Vegetable Soup
Need a healthy and flavor-packed dinner recipe? This Roasted Vegetable Soup, made with kale and white beans, is hearty, delicious, easy to make, and bursts with flavor. Hearty root vegetables roasted with rosemary and olive oil until sweet and tender and then simmered in a chicken stock along with kale, beans, and Parmesan rind for even more flavor. Crushed red pepper flakes add just the right amount of heat. Finish each bowl off with Parmesan cheese shavings and serve with toasted bread for a delicious dinner the whole family will enjoy.
For this recipe, I use 2 cups carrots, 2 cups parsnips, 2 cups celery root, 1 yellow onion, and a head of garlic. If you want to try something different, you can substitute any root vegetable of your choice. Alternatives that would work well here include rutabagas, rainbow carrots, and turnips. This veggie-forward soup tastes even better the next day, so you can make it a day in advance. A tip: Roast one extra head of garlic to spread on fried sourdough toast. Delicious to dunk into your bowl of soup – just make sure you have plenty of toast. It’s comfort food at its finest!
To make the Roasted Vegetable Soup, you will need the following ingredients:
Steps to make Roasted Vegetable Soup
1 | Preheat oven | 5 |
Preheat the oven to 425 ℉. | ||
2 | Combine oil and rosemary | 1 |
In a small bowl, combine 2 teaspoons dried rosemary with 2 tablespoons olive oil. | ||
3 | Prepare vegetables | 2 |
Place 2 cups cut carrots, 2 cups cut parsnips, 2 cups cut celery root, 1 wedged yellow onion on a large rimmed baking pan. Encase a garlic bulb in foil and place on the baking sheet too. Drizzle the veggies with the prepared rosemary-infused oil. Sprinkle with salt and black pepper to taste. | ||
4 | Roast | 40 |
Roast for 30-40 minutes, tossing once halfway through, until the vegetables are tender and the edges are slightly caramelized. | ||
5 | Deglaze pan | 1 |
Remove the baking pan from the oven and transfer the vegetables to a bowl. Remove foil from the garlic. Deglaze the pan with ¼ cup chicken stock. | ||
6 | Prepare soup base | 2 |
Into a food processor, squeeze the roasted head of garlic and add the roasted onion wedges and ½ a can of beans. Pulse until smooth, adding a little stock if needed to help the mixture blend. | ||
7 | Warm oil and pepper flakes | 3 |
In a 5- or 6-quart Dutch oven over medium heat, add 3 tablespoons olive oil and warm for 2 minutes. Add ½ teaspoon crushed red pepper flakes and warm for 1 minute. | ||
8 | Add stock, Parmesan, and bay leaf | 5 |
Add the remaining chicken stock, deglazed pan juices, Parmesan rind, and 1 bay leaf and bring to a boil. Once at a boil, reduce heat to simmer and add salt to taste. | ||
9 | Simmer | 15 |
Add 4 cups chopped kale, bean purée, roasted root vegetables, and the remaining beans. | ||
10 | Serve | |
Remove the bay leaf and Parmesan rind, adjust the seasoning if needed and serve hot. Enjoy! | ||
Recipe Reviews
Roasted vegetables are perfect for the cold days. Thanks!
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